Crispy, juicy, and oh-so-satisfying, these Fried Chicken Cutlets are a weeknight dinner game-changer.
If you're looking for a quick and easy recipe that's big on flavor, look no further. In just 30 minutes, you can have a plate of golden brown chicken cutlets that are perfect for a busy weeknight meal.
Check out the full collection of chicken cutlet recipes that can help you get dinner on the table!
The beauty of this fried chicken cutlet recipe lies in its versatility. While it's fantastic on its own, you can easily elevate it with a variety of sides and sauces.
Serve it with a simple salad, roasted vegetables, or your favorite mashed potatoes for a complete meal.
Looking for more Family Friendly Chicken Recipes to add to your Weekly Meal Plan? Check out a few of my family's favorites like Baked Chicken Cutlet Recipes or my Chicken Cutlets with Gravy.
Table of Contents
- What is a Chicken Cutlet?
- How long to cook thin Chicken Cutlets?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Variations and Substitutions
- Step-by-Step Directions
- What temp to fry chicken cutlets?
- How long to Fry Chicken Cutlets
- Before You Begin!
- Side Dishes for Chicken Cutlets
- Recipe FAQ's
- Storing, Freezing, Thawing and Reheating Tips
- Love FAST Chicken Recipes for Dinner?
- 📖 Recipe Card
- 💬 Comments
What is a Chicken Cutlet?
Very simply, a chicken cutlet is a thinly sliced boneless, skinless chicken breast that's pounded thin so it cooks fast. Try one of my favorite recipes, Italian Chicken Cutlets.
How long to cook thin Chicken Cutlets?
Because chicken cutlets are pounded thin, they cook fast. Most recipes are usually done in under 20 minutes. However, always use a digital meat thermometer to check the internal temperature reaches 165°F.
Helpful Kitchen Tools
4 Pieces Breading Trays SetMore InformationStainless-Steel Breading TraysMore InformationThe Pioneer Woman Baking DishMore InformationDigital Instant Read Meat Thermometer KitchenMore InformationMeat Tenderizer, Heavy Duty Hammer MalletMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Variations and Substitutions
Instead of traditional breadcrumbs, you could use panko breadcrumbs, crushed crackers, or a combination of flour and cornmeal for a different texture.
Try marinating the chicken cutlets in buttermilk, yogurt, or a mixture of lemon juice and herbs before breading for added flavor and tenderness.
For this recipe I used Italian seasoning, but you can easily use your favorite seasoning such as garlic powder, homemade ranch dressing or even use my Homemade Spice Rub that I use for my Roasted Chicken Recipe.
You could use this recipe for chicken tenders or boneless, skinless chicken thighs.
Step-by-Step Directions
Step 1: Place chicken breasts between sheets of parchment paper on a cutting board. Using a sharp knife, slice each breast lengthwise into thin cutlets. Gently pound the cutlets with a mallet until evenly thin.
Step 2: In one shallow dish, whisk together egg and milk. In another shallow dish, combine flour and Italian seasoning. Dip each chicken cutlet in the egg mixture, allowing excess to drip off, then coat thoroughly in the flour mixture.
What temp to fry chicken cutlets?
The ideal temperature for frying chicken cutlets is 350°F (175°C). This will make sure that the chicken cooks through evenly without burning on the outside.
Using a deep-fry or candy thermometer is the best way to ensure your oil maintains a steady temperature of 350°F for perfectly fried chicken cutlets.
To easily check if your oil is hot enough, simply flick a few drops of water into the pan. If the oil is ready, the water will sizzle and pop vigorously.
- Pot Clip Design for Safer Operation: This candy thermometer digital with clip can be fixed to the pot so you can free your hands to focus on the cooking, and protect your hands from the hot
How long to Fry Chicken Cutlets
Step 3: Heat 1 inch of oil to 350°F in a large skillet. Fry chicken for 3-4 minutes per side, or until browned and reaching 165°F internally. Drain on paper towels and serve.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Side Dishes for Chicken Cutlets
Serve these fried chicken cutlets with mashed potatoes, mac and cheese or even air fryer twice baked potatoes. If it’s summertime and you have access to fresh tomatoes, I would definitely serve my fresh tomato salad.
Make sure you look through all my favorites on what to serve with this easy recipe here in my Side Dishes for Chicken Cutlets.
Recipe FAQ's
How hot should oil be to fry chicken cutlets?
The oil temperature should be heated to 350° F.
What is the best oil to fry chicken cutlets in?
Use either vegetable oil or canola oil to fry cutlets.
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Allow the chicken cutlets to cool completely to room temperature. Place the cooled cutlets in an airtight container or a resealable plastic bag in the refrigerator for up to 3-4 days.
Freezer: Arrange the cutlets in a single layer on a baking sheet lined with parchment paper. Then place the baking sheet in the freezer to "flash freeze" for 1 hour. Once frozen, transfer the cutlets to an airtight container or a freezer-safe resealable bag and store for up to 2-3 months for best quality.
Thawing and Reheating: Allow the chicken to defrost in the refrigerator overnight. Reheat in a preheated 350°F oven for 15-20 minutes or until heated through and crispy. You can also reheat in the air fryer for about 8-10 minutes.
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📖 Recipe Card
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Fried Chicken Cutlets - 30 Minute Recipe
Equipment
Ingredients
- 2 large boneless skinless chicken breasts, sliced in half lengthwise and pounded thin.
- 1 large egg
- ¾ cup milk
- 1 cup all-purpose flour
- 1 teaspoon Italian seasoning
Instructions
- Lay the boneless skinless chicken breast on a cutting board that’s been lined with waxed paper or parchment paper.
- Using a sharp knife, slice the chicken breast down the side lengthwise cutting all the way through until you have thin chicken cutlets.
- Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin.
- In a large, heavy, cast iron skillet or frying pan, heat about 1 inch of oil to 350 F while you prepare the chicken cutlets.
- In a flat shallow bowl, whisk the egg and milk together.
- In a separate flat shallow bowl, combine the flour and Italian seasoning.
- Dip a chicken cutlet in the egg and milk mixture, making sure both sides are coated. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.
- Fry the chicken for about 3 to 4 minutes on each side, until browned and the internal temperature reaches 165 degrees F.
- Drain the chicken on layers of paper towels or a piece of parchment paper.
- Serve immediately.
Notes
- Store any leftovers in an air-tight container in the refrigerator for up to 3 days.
- You can also freeze leftovers for up to 3 months.
Julie craig says
These turned out perfect!
I had thin chicken cutlets and only needed 3 min per side💕 everyone loved them 😁 I didn't have a mallet so I used a fork on both sides.
Lois says
That's a really good idea too! Thank you for sharing your comment.